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Cumin Roasted Veggies with Yogurt Curry Sauce

Prep Time20 minutes
Cook Time45 minutes

Ingredients

Roasted Vegetables

  • 1 head cauliflower washed and cut in florets
  • 2 medium carrots peeled, cut in 2 inch pieces crosswise and cut pieces in half lengthwise
  • 1 large red onion cut into large dice
  • juice of one lemon
  • 1½ tbsp cumin seeds
  • ¼ cup olive oil
  • salt to taste

Curry Yogurt Sauce

  • 1 cup greek yogurt, 2% fat
  • 1 tbsp curry powder
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • salt to taste
  • ground paprika (optional)

Garnish

  • 1-2 springs of fresh mint, chopped (optional)

Instructions

Roasted Veggies

  • Turn on oven to 400°. In a small bowl, whisk together, olive oil, lemon juice and cumin seeds. Place vegetables in a medium bowl, add cumin mixture and toss vegetables until vegetables are well coated.
  • Spread vegetables in an oven proof baker or on a baking sheet with parchment paper, add salt and bake for 40-45 minutes. Toss vegetables occasionally.
  • In the meantime, in a small bowl add greek yogurt, apple cider vinegar, curry powder, honey, salt and whisk well. Add ground paprika and mint leaves as garnish and set it aside.
  • When vegetables are done roasting, transfer them to a serving platter or to individual plates. Add mint leaves as garnish and serve with yogurt curry sauce.